Roasting and Storage of Mushrooms

In the cultivation process of shiitake mushroom, due to untimely management, or abnormal climate, large temperature difference between day and night, it is easy to form some abnormal mushrooms or inferior mushrooms (collectively referred to as vegetable mushrooms). If these mushrooms enter the market directly as fresh mushrooms without treatment, the price is very low and the market is not smooth. If it is baked into dried mushrooms, it can not only appreciate, but also sell well.

Raw material treatment: fresh mushrooms are sheared, and the length of sheared stems should be determined according to mushroom shape, mushroom meat, mushroom quality and mushroom surface, and can be divided into three grades: removing chaff, cutting half feet and cutting flat feet. Generally speaking, the mushroom with small mushroom surface, thin mushroom meat and long mushroom foot should be removed (keep the whole foot); the mushroom with large and round mushroom surface, thin mushroom meat and soft mushroom quality can take half of its foot, i.e. subtract half of the mushroom foot; the mushroom with large and round mushroom surface, thick and hard mushroom meat should take flat foot, i.e. cut off most of the mushroom foot, leaving only 0.5 cm long. Mushroom surface size, mushroom meat thickness, mushroom surface roundness, mushroom quality have great influence on the price of dried mushroom products.

The key to baking is to master the temperature in the baking process. After cutting the stems of mushrooms according to different lengths, spread them on the drying screen, push the drying screen into the oven, close the door of the box and start baking. The initial temperature of dehydration should not be lower than 30℃, preferably 32℃. Bake at 40℃~50℃ for 6 hours and cease fire. After 1 hour, it is dehydrated at 45℃~50℃ for 6 hours, and then the fire is stopped. After 2 hours, pick mushrooms. Finally, dehydration at 50℃~60℃ until drying. It is not advisable to heat up too fast during baking, and the temperature rise per hour should not exceed 3℃~5℃.

In the baking process, picking mushrooms is also a link that cannot be ignored. Because the mushroom meat thickness is different, the moisture content varies greatly, and the baking time requirements are naturally different, so after the second ceasefire, it must be screened one by one to check, and the dried ones should be picked up and put into plastic bags first, and the dry ones should continue to be baked again, so as to prevent some mushrooms from zooming due to excessive baking and affecting the quality of dried mushrooms.

Storage of dried mushrooms After drying, if not properly stored, it is easy to reverse the tide, especially in the rainy season when the temperature is high and the humidity is high, it is more likely to cause mildew and insect infestation. Therefore, after drying the mushrooms, they should be quickly classified into plastic bags, and then put in a small packet of anhydrous sodium chloride to avoid discoloration of the mushrooms due to sugar seepage. At the same time, in order to prevent the wheat moth from laying eggs and hatching, the storage room can be fumigated with carbon disulfide for 24 hours before storage, and the residual gas can be removed before storage.